My mom taught me growing up that the trick to eating fish is to eat different fish using the right way to eat them. Eating fish the right way is the greatest respect for the fish itself.
1 Eat raw
Most fish is best eaten raw when it is not contaminated. Generally speaking, the deep-sea fish represented by salmon and tuna must be eaten raw, which is not only a matter of diet quality, but more importantly, it is a respect for the fish itself. In addition, there are few parasites in some offshore fish, and it is recommended to eat raw when the fish is very fresh, which is also a respect for the fish itself.
1.1 Salmon
Features: The most popular type of sashimi, high in fat but won’t make you fat, with a delicate and soft taste.
The right way to eat: raw with wasabi. It is worth noting that the thinner and more regular the white lines are, the better the quality of the meat; conversely, dense and interlaced lines indicate that it is not the mainstream part of the fish, and the taste is inferior.
1.2 Tuna
Features: low fat content, cool and refreshing.
The right way to eat: raw dipped in wasabi. Compared with other sashimi, the thawing process of tuna is important: due to the meat quality, if it is not thawed enough, there is ice inside the fish; if it is thawed too much, it is too soft and affects the taste. High quality tuna is full and bright in color, and the white ribbing is regular and not obvious.
1.3 White tuna
Features: fine flesh, higher fat content than tuna, taste closer to salmon, but fragrant but not greasy.
The right way to eat: raw dipped in mustard. It is more delicious, but it will not be very expensive, suitable for buying to eat at home, if in the self-service Japanese cuisine, do not bore the end.
1.4 Mackerel
Features: You can eat lean meat, fatty meat and skin in one bite, and the taste is rich and interesting.
The right way to eat it: raw with wasabi. In addition, the fish is even better than the grilled mackerel introduced in 4.3 below.
1.4 Kaji/Snapper
Features: Unlike salmon and tuna, the fish used for gaji sashimi is usually live fish and does not go through the freezing-thawing process. The taste is slightly sweet, slightly crispy, and the flesh is slightly hard compared to the flesh of larger fish.
The right way to eat: Live offshore fish sashimi should always be eaten fresh! The fish is cut into small strips and served on ice, either dipped in soy sauce with wasabi or with lemon.
1.5 Ophiopogon / Halibut
Features: Also as live offshore fish, the fillets are generally thinner, with a delicate, light taste.
The right way to eat: Live offshore fish sashimi must be eaten fresh! The skin of the fish will affect the taste, skinned fish is thinner, cut into large slices more appropriate, raw dipped in wasabi.
2 steamed
Any excessive seasoning (especially chili) is a waste of the fish, insist on eating steamed which is a respect to the fish itself.
2.1 turbot/flounder
Features: white and tender flesh, front and back with the skin to eat the taste is different, not interesting.
The correct way to eat: steamed with a little onion, ginger and garlic. The whole body can be eaten except for the fish bones, do not waste any piece of fish flesh, otherwise it is disrespectful to turbot itself.
2.2 Yangtze River swordfish
Features: nothing special, is tender, and very tasty, sold expensive very worth, but not worth the price of heaven.
The right way to eat: before the price is not so expensive, there are really a lot of places have a variety of fancy practices; but over the past few years, let’s face it, to afford the price, only steamed.
2.3 Yellowtail
Characteristics: The fish is high in fat and very fragrant.
The right way to eat: steamed. No personal comparison, only steamed, but it is said that compared to other practices, steamed is indeed the best. After all, it’s one of the three Yangtze River delicacies, to afford the anchovies themselves.
2.4 Sturgeon
Features: rich meat, eat from head to tail, a cartilage in the middle is exceptionally good.
The right way to eat: steamed. The skull can be spared, the other parts must be eaten, especially not to let go of the middle a cartilage, crunchy, chicken flavor.
3 braised / sauce braised / stewed
This kind of practice is especially suitable for the delicate and wonderful meat, and the fresh taste of fish is a little weak, usually using the process of stewing and then juice to let the flavor of the fish spread out, and accompanied by salty, sweet taste. In this method, chili is still the biggest disrespect to the fish itself.
3.1 Puffer fish
Characteristics: The meat is fibrous and tender, the skin is thick with collagen, and the whole body is thornless.
The correct way to eat: the blood is highly poisonous! Must be a professional master to slaughter! Please release it if caught by fishing! Please choose a regular hotel to taste puffer fish! The skin of the fish will be eaten backwards, and the rest of the soup will be dipped in noodles, otherwise it is disrespectful to the puffer fish itself.
4 Frying/frying/grilling
This category does not include the Wushan grilled fish that is all over the streets. There are certain fish that have a specific way of doing things, and if you use the regular steaming and stewing, you cannot highlight the flavor. The use of methods such as frying can make this type of fish aromatic and endlessly tasty.
4.1 Dashi
Features: full of roe in the stomach, very fragrant.
The right way to eat: fried and baked. This is the only kind of fish that you can throw away the body and not blame you, because the roe is so much better than the flesh.
4.2 Tongue fish
Features: The fish is in strips, so it is easy to eat; the fish area is large enough to brush with different sauces.
The right way to eat: steal the idea that the tongue fish on the barbecue stall is the best. Gnaw off the meat in the middle, and you can throw away the two sides. The greatest respect for tongue fish myself is: eat a few more.
4.3 swordfish
Features: fish with a lot of meat, you can enjoy the feeling of feasting.
The right way to eat: grilled, poured with fresh lemon juice. Avoid eating near the guts, as they are full of fine spines and have a bitter taste.
5 Sugar and vinegar
Sugar and vinegar is a really good way to eat sugar and vinegar, but fish that is suitable for sugar and vinegar must be large enough and have no weird taste of its own. Fish with cultural heritage like Mandarin fish are also suitable for this practice, for example, you must have heard of “West Lake Fish in Vinegar” and “Mandarin Fish in Peach Blossom Water”. I’m sure you’ve heard of “Mandarin Fish in Peach Blossom Water” and “Mandarin Fish in Peach Blossom Water”.
5.1 Mandarin Fish
Features: The meat is uniform, and you really get a sweet and sour taste. (==!)
The right way to eat: Siniperca fish is characterized by the ability to set off the flavor of the condiments, so if it is made with sweet and sour, it is really sweet and sour; if it is steamed in black bean sauce, it is really black bean sauce.
5.2 Cod
Characteristics: Flesh in chunks, easy to peel, suitable for making sweet and sour fish sticks/chunks/fish rolls.
The right way to eat: As a pelagic fish, cod can be eaten by us usually in chunks. Besides the sweet and sour way, whole piece for pan-frying and then with lemon is also a good choice.
6 Meatballs / dumplings
This No. 6 is dedicated to mackerel. Not all fish can be made into pure fish balls, for example, you can’t pinch cod together even if you beat it into powder. Spanish mackerel can be made into all kinds of balls and even wrapped into dumplings because of its ease of forming balls.
6.1 Mackerel
Features: The meat is easy to form into balls, and is very tasty when wrapped in dumplings or in soup.
The right way to eat: Spanish mackerel dumplings are the bigger the better ah, palm-sized Spanish mackerel dumplings eat two on the full, if the rest can not eat, the next day fried dumplings is a rare human delicious ah.
7 grilled fish
No spicy party look over here! Freshwater fish party, look out! Grilled fish is here! To be honest, there are many people around who know more about grilled fish than I do, so I won’t make a fool of myself here. I’m not going to make a fool of myself here.
Wang Wang Wang’s different views.
1, “salmon and tuna as the representative of the deep-sea fish is a must to eat raw, this is not only a matter of diet quality, more importantly, this is the respect for the fish themselves. In addition, certain fish offshore rarely have parasites, and very fresh live fish is recommended to be eaten raw, which is also a respect for the fish itself. “
Salmon, in the same genus as salmon, American salmon and trout, can be divided into two main categories according to the sea area in which they live: Pacific salmon and Atlantic salmon. Pacific salmon live mainly in Alaska in the United States and Hokkaido in Japan, and most of them are wild and back between river and sea, so it is generally considered that Pacific salmon are fish of freshwater rivers and contain more bacteria and worms. In contrast, North Atlantic salmon from Norway and Chile do not go through the process of “retracing the river” and are generally farmed in the deep sea, so they are more suitable for sashimi.
And the number of salmon parasites is unimaginable, liver fluke, isoacute nematode and countless other parasites
2、The flounder mentioned in the 1.5 opium fish/flounder is actually The Japanese word カレイ, the eye is on the right side, the meat is rough and not suitable for sashimi, it can only be used to do Saikyo yaki and vegetarian yaki, while sole, the Japanese word ヒラメ, the eye is on the left side, it is the material for sashimi.
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